![]() ![]() Trying to prevent the patina from developing on the knife blade will be very difficult. The most common reaction for people discovering a patina on their knives is to try and clean the patina off and prevent it from occurring on the knife. The stainless nature of the metals included in the steel makes it resistant to rust as well as developing a patina, which is considered a stain. Stainless steel does not naturally patina, and a patina cannot be forced on knives made from this steel. This is why many knife makers force a patina by etching their knives in a weak ferric chloride acid, which darkens the steel with an oxidation layer and helps to prevent rust. The layer of oxidation of the patina actually serves to help prevent rust from developing on the steel. Patina is not rusting and will not eat into the steel and damage the blade as rust does. ![]() The acid reacts with the upper layers of steel on the knife’s surface, oxidizing the surface and leaving a layer of oxidation on the steel, which we see as a stain or discoloration on the blade. This is because the patina is not a reaction of the steel to air and moisture but rather to the acid in the food. You will notice that the blade discolors quicker when you use the knife to cut acidic foods or ingredients. Patina is a form of oxidation that occurs on the surface layers of the steel when the knife is used and comes into contact with the items you cut. This is not the case, and if you are in this position, you can rest assured that the tarnish on the blade is not due to your mistreatment of the knife. Many people think they have done something wrong or have not taken proper care of the knife. Many first-time owners of carbon steel knives become dismayed when they see the lovely shiny steel blades becoming tarnished and discolored with use. Patina On A Knife: Prevent Or Force It? What Is Patina On A Knife If you are interested in checking out the best Japanese knives (made by Hayate Yoshihiro) we recommend and use you can find them by clicking here(Amazon link). We will clear up this issue for you and show you how to force a patina on the knife to use this form of oxidation as protection for the blade. They are not sure if it’s a problem that could damage the knife and whether it should be removed or left in place. Many people new to high carbon steel knives are a little perplexed when they see a patina developing on their expensive knives. You can let the patina develop naturally or force a patina, but you should not prevent it from happening. ![]() Unlike rust, it is not corrosive but forms a protective barrier on the metal and helps prevent rust. Patina is a form of oxidation on the metal surface of a high carbon steel knife. Is patina a good thing or a bad thing on a knife, and should you force a patina or take steps to prevent it? Midway has a good video on traditional rust bluing with Pilkingtons, a similar treatment.As an Amazon Associate, we earn from qualifying purchases with no additional costs for you.Īfter using your high carbon steel knife for a while, you will notice the steel loses some of its shine and seems to become stained from the materials it was used to cut. Done reasonably carefully, they both produce a nice finish that's a bit more elegant than a lot of modern blue. If you want the rust blue, you boil it during the carding process. If you want it browned, you apply it in successive coats and then oil it. Other people say to polish it or sand to a very fine grit, oil it, let it age naturally, and in a couple of years you'll have that nice gray patina.įor browning or traditional rust bluing (which looks more antique and less painted-on than most modern blue finishing) I like the Laurel Mountain Forge "Barrel Brown & Degreaser". In some cases, the item gets a very fine sand-blasting first to give it a uniform matte finish. There are all sorts of French gray finishes possible, with a number of different acids, including some toilet bowl cleaners, muriatic acid, phosphoric acid, etc. Maybe the mustard is just easier to spread and less likely to run off on the floor. The vinegar treatment is probably similar to (and the same active ingredient as) using mustard when making a French Gray finish. ![]()
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